We have a Create-Your-Own Bowl concept at our exhibition station. We start with a grain base, which can be farro, quinoa or brown rice. Then customers can select a protein, be it chicken or tempeh, and then finish with a seasonal vegetable such as roasted kohlrabi, sautéed kale or roasted butternut squash. The options change every day.
Guadalupe MoralesGeneral ManagerUniversity of California, Los AngelesLos Angeles,
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